Halibut Steaks – Maine Style

Halibut Steaks – Maine Style

  • Prep Time: 15 mins
  • Total Time: 27 mins
  • Servings: 3-4

    • About This Recipe

    “A superb fish recipe. I have been making this dish for over 30 years. The conmbination of the spices gives the fish a delightful flavor.”

    Ingredients

  • 1 1/2 lbsfresh halibut steaks, 3/4 inch thick( 3 steaks)
  • 2largeeggs
  • 1tablespoonwhole milk, homogenized
  • 1/4 teaspoonmustard powder
  • 1/4 cupcrushed breakfast corn flakes
  • 1teaspoongranulated garlic powder
  • 1teaspoondried dill weed
  • 1/4 cupgrated hard parmesan cheese( Parmigiano Reggiano cheese preferred)
  • 1 1/2 teaspoonsitalian seasoning mix
  • 2tablespoonsextra virgin olive oil
  • 4tablespoonsbutter

    • Directions

  • Rinse halibut steaks in cold water and pat dry on paper towellling; set aside.
  • In a small bowl, beat together eggs, milk and mustard until blended.
  • Crush corn flakes.
  • In a shallow mixing bowl, combine crushed corn flakes, granulated garlic powder, dried dill weed, parmesan cheese and Italian herb seasoning mix.
  • Preheat oven to 450 F degrees.
  • Dip halibut in egg mixture.
  • Now dip halibut in corn flakes mixture to coat all surfaces well.With floured fingers, press the cornflakes firmly into the halibut.
  • In a shallow 8″ x 10″ oven-proof casserole dish, in preheated 450 F oven, heat butter and olive oil until butter melts.
  • Place coated halibut steaks in a single layer in the buttered casserole dish.
  • Bake in preheated 450 F oven for 5 minutes.
  • Turn halibut steaks over and continue to bake for 5 to 6 minutes or until fish flakes when tested with a fork; DO NOT OVERCOOK.
  • Serve immediately with tartar sauce, lemon wedges or both.

    • Reviews

  • “This recipe deserves 10 stars!! Absolutely phenomenal! I followed the recipe exactly and it was perfect. I served it with balsamic and red pepper steamed spinach and carrots, and couscous. A perfect dinner! Thank you Uncle Bill!!!!”

  • “This was wonderful and easy!I used olive oil instead of butter in the pan, and I used Kelloggs Corn Flake Crumbs (sold in a box near the flour section of the supermarket). “

  • “I wasn’t impressed. The first time I made it, my crust didn’t adhere either. The 2nd time I hadbetter luck. Even with kicking up the seasoning, I didn’t find it all that superb. Will go back to my stand by recipes for halibut.”

  • “We enjoyed this halibut very much.It had just the right combination of seasoning.I did find that the coating didn’t stick on the fish when I turned it while baking — but I’m sure that was due to something I did or didn’t do.I also realized at the time I served it that I was out of tarter sauce — so we just used some fresh lemon on it.Next time I’ll be sure to have tarter sauce prepared to serve with it.Thanks for a very tasty recipe.”

  • “Super moist tasty halibut steak recipe. Yum. I didn’t use corn flakes as I didn’t have any, so I used potato flakes instead. Next time I plan on trying it with the corn flakes and I also plan on using filets as the steaks we had were rather bony (not recipe’s fault). We were all impressed as to how moist and tender the fish was.”

  • “Restaurant worthy were the words my DH used to describe this dish.One of the best Halibut recipes he has tasted.I was apprehensive using 1tsp garlic powder so I cut back a bit but next time will use the full amount.I will however cut back a bit on the butter as I found it too much.The flavor of the cornflake crumbs and seasoning was perfect for this halibut, not overpowering but rather outstanding..We will definitely be making this again.Thanks for posting a great recipe.”

  • “So good!I put the fish on a wire rack to ensure it drained and didn’t re-absorb any extra oil.This is a keeper!”

  • “This was pretty good.I made it as directed, but the coating seemed to be a little greasy.I will make it again, but next time I will add a little more garlic powder (just for a punchier taste) and use less butter and olive oil. “

  • “Even those that don’t like fish like this!It is excellent.”

  • “This recipe is outstanding!I made several changes, however.I used filet of halibut,low fat milk, and egg-beaters.I also replaced the dill weed with seasoned salt.I reduced the butter to 1 T.This dish tastes like something you’d enjoy at a fine restaurant!”

  • “My husband and I enjoyed it without tarter sauce, even though we bought it, we thought it’d ruin the dish.”

  • “Thanks for the yummy recipe!The kids and I managed to get one serving before my husband ate the rest of it. It was easy and tasty — a keeper. (I used garlic breadcrumbs instead of corn flakes.)”

  • “Mmmmm!I think I found my new favorite way to have halibut!I had one lone package of steaks left and a package of cheeks and what a fabulous way to have them!My dad and husband both raved about how good it was and my dad went home with the recipe. The fish was so tender and flavors complimented it so nicely.I’ll definitely be making this one again and again and again….”

  • “Uncle Bill, you have outdone yourself with this one!!I cannot describe how utterly delicious this was.I used Parmigiano Reggiano and my DH grated it fresh so I was a little afraid it might be strong for me, but it was just perfect!I ground fresh dill weed, and the flavors all blended wonderfully together.I would not change a single thing — and though we don’t eat tartar sauce with much fish, it seemed to balance this dish off well.This goes in the permanent family cookbook for sure.Thanks for the terrific recipe Uncle Bill!Dianne”

  • “Love the flavors of this recipe. Easy to make and great to eat.”

  • “I made this for dinner tonight and wow, it was really good. Very easy to assemble, the coating crisped up deliciously in the pan (and stayed attached to the fish for an attractive presentation). I liked this oven-frying idea, seemed to work much better than pan-frying coated fish. No guesswork on the cooking time, i followed the recipe to the minute and it was perfect.”

  • “I’m not a fish lover, but this was just fantastic! I also used the cornflake crumbs(saves a step), and served it with rice pilaf and wilted spinach with pine nuts. This one is a keeper!”

  • “We loved this dish.I sprinkled a touch of ground up almonds….wow..what a wonderful dish.Thanks for sharing. “

  • “This was a wonderful recipe for halibut.The coating had a wonderful flavor and the fish was perfectly cooked.I wouldn’t change a thing about this recipe!”

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